Zucchini-Tahini Bread
Contributed by RedMillIngredients
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon ground cardamom OR ginger
- 1/4 teaspoon salt, or more if you like
- 1/4 cup unsweetened apple sauce
- 3/4 cup maple syrup
- 1/4 cup tahini (sesame paste)
- 3/4 cup soy/almond/rice milk (whatever you fancy; my personal favorite is almond milk) or more, as needed
- 1 1/2 cups grated zucchini
- 2 tablespoons sesame seeds
Preparation
- 1. Preheat the oven to 350 degrees F. Lightly oil a 9 x 5-inch loaf pan and set aside.
- 2. In a large bowl, combine the flour, baking powder, cardamom/ginger, and salt. Set aside.
- 3. In another large bowl, combine the apple sauce, maple syrup, tahini, and soy/almond/rice milk until well mixed. Stir in the zucchini. Combine the wet ingredients with the dry ingredients, stirring until just blended. Transfer to the prepared pan and sprinkle evenly with the sesame seeds.
- 4. Bake on the center oven rack until golden brown and a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan before removing, slicing, and devouring.
Carries the RedMill and Phoebe stamp of approval.